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Recipes I've Shared:

Coconut Split Pea Soup

In Ayurvedic Medicine (a form of ancient alternative Indian medicine), they teach that all 6 tastes sweet, bitter, salty, pungent, sour, and astringent, should be eaten at every meal for us to feel fully satisfied and to ensure that all major food groups and nutrients are represented.

Maple orange tahini dressing

Goes great with the Crunchy Kale Salad by Native Foods in Boulder CO. I have also entered the salad recipe into this database. http://userealbutter.com/2012/06/13/crunch
y-kale-salad-recipe/

Vegetarian Times Greek-Style Rice Pilaf

Using up leftover rice may ordinarily pose problems, but not when you can assemble this tasty, extra-fast, Greek-inspired dish. Start off your meal with a vegetarian version of the Greek Egg and Lemon Soup, or Avgolemono, or an appetizer of grilled Italian bread spread with a paste of sun-dried tomatoes, and conclude dinner with a serving of Greek baklava. Offer hot lemon tea with dessert.

Vegetarian Times Pistachio-Crusted Eggplant Cutlets

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulghur, or Greek-Style Rice Pilaf.


Very Good (2 ratings)
Vegetarian Times Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

Vegetarian Times Overnight 'Chia Chai' Steel-cut Oats

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it, she says.


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